TicTac

Beautiful meals everyone. Honey Garlic chicken sounds right up my alley - would love to hear more about the recipe!

Fair enough - I am simply curious to see whether it is as economical as purchasing from say, the organic farm where I get all those green goodies from.

Very interesting. I look forward to seeing your progress on this. Also if it is a cost effective solution based on what you are able to produce.

That meal....in France...!? The Horror!!!

Would love to see some photos of your setup, OH.

She is in Paris - Butter with a bit of potatoes, clearly!

Apricot kernels....interesting. Do they resemble their fleshy/fruity exterior?

Beautiful pictorial, mm. Did you smash the almonds before using them in the filling? Surprised to see no nutmeg! Great top down shot of the Sage as well.

Nyleve - if you ever wish a partner to pick with you (who will happily bring some other shrooms for pure variety pleasure), give me a shout, I am not too far and love love loveeeee mushrooms!

Most certainly not, kind sir/ma'am. I was taught by one of the better chef's in Toronto many moons ago re: the low volume of fat & high heat sear method. I explained in slight more detail previously in the thread. The mushrooms come out toasted brown on both sides, with a soft, meaty interior. It didn't hurt that the mushrooms were picked not 3 hours prior.

Back on track... I picked about 3lbs of Elm Oyster mushrooms and now that we have had our first frost, the little critters don't appear to be getting to them as quickly (less stock, more eating!) which is great. Prepared as noted above and CONVERTED a few of those in the 'dry sear' camp as they tasted these 1/3 inch thick sliced beauties, comments like 'this is luscious, almost has the consistency of a rare steak!' were heard. I challenge any other cooking method to produce as flavorful a shroom to be had!

Most likely because of the pectin content it also thickens the liquid as well. Recipe sounds great.

I do something similar with stock for instances when I am looking to achieve a sauce with the final product. I often prefer my mushrooms simply utilizing the highest heat sear (often dry) - with a bit of butter and thyme/shallots (and sometimes white wine) at the very end - a bit of crusty bread, un poco de vino and I am happy.

Toasting before adding fat is fine (I agree, butter is better). However; if you do not crowd the pan, you do not need to blanch them first. You will, if said pan is hot enough, negate and expelled moisture.

I am not sure I quite grasp the point of this. If you do not use too much oil, nor overcrowd the pan - what is this going to achieve better than say a high heat searing of one's mushrooms? Mine are never greasy, flabby or watery....

Love, love....LOVE; mushrooms. Though I must say, I am oddly snobby when it comes to mushrooms. I do not like buttons nor portabellos, but give me a shitake or an oyster (a porcini or a chantrelle and my wife might begin to grow jealous at my fondness for you!) and you will make a friend in me! I forage for Elm Oyster Mushrooms - a gorgeous fleshy Oyster variety that grows solely on Manitoba Maple trees (making for easy identification). Years ago I met an older Italian gent who parked in front of my house and we got to chatting, long story short he invited me on a hike (literally in the ravine behind my house) and we emerged with 8-10 lbs of mushrooms. Mushrooms are in the category of 'they are best eaten fresh'. Tons more I see, but none I pick as I lack the knowledge to confidently do so. Perhaps in time. In terms of prep - I was taught long ago by an amazing chef that mushrooms need to be toasted to bring out their nutty flavour. So no matter what, firs things first with any shroom - Caramelization !

'Rockets' That little plastic sleeve of nasty chalky candy roll.... Ich!

When I use the term cheapest source, it is not to infer that I believe the purchase price of the knives will be cheap, but rather to avoid price comparison shopping. I have a few hand made Japanese knives, but want to learn more!

Excuse the laziness (as I am sure it is mentioned earlier in the thread) but what was decided on the best/cheapest source to order Japanese knives from? Any North American sources which do not require foreign exchange? I find it difficult buying a knife which I have yet to hold in my hand - not sure how you guys take that plunge! I too am a fan of Global knives (I have about 4) and would like to hear bt - what you believe is most similar in feel (as well as your suggestion for a good all around Japanese pick).

Interesting - would you say medium - medium low - low? Also curious as to the timing. Lovely technique.

Some of the best executed duck I have seen on this forum. Would be interested to hear your cooking method.

Too funny, you might stumble upon the sweetest pumpkin ever created! A ZombieKin - perfect time for Halloween. Loved this blog the last time around and am looking forward to it yet again!!

Or PacMan bread

Fancy - BT! A top down shot of that plate would look p.cool!

If possible - would love to see some foraging shots of your mushroom and other edibles in their natural environment. I think for anyone into food, Hunting and Gathering has to be one of the most rewarding activities imaginable.